Middle Eastern Aubergine Dip
Baba Ganoush
This is a popular Middle Eastern dish made with roasted aubergine flesh and tahini, which is a paste made from ground sesame seeds. Each Middle Eastern country make their own version of it, using different flavouring, herbs and spices.
Once put in a serving dish, it is covered with a thin drizzle of good olive oil. It is traditionally served as a starter or as part of a mezze, along with the freshly made local breads. You can add fresh lemon juice and thick Greek yoghurt to thin it out and to give it a creamier flavour.
Ingredients
- 3 large, about 900 gm., aubergines/brinjal/eggplant/baingan/baingun
- 1 mild red chilli
- 1 handful fresh mint leaves chopped - 20 gm.
- 1 handful of fresh parsley leaves chopped - 20 gm.
- 3 cloves of garlic, peeled and chopped
- 2 tbsp. olive oil
- 4 tbsp. Tahini (sesame seed) paste
- 1 tsp. smoked paprika
- 1 1/2 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
- Make a few deep slits lengthways into the aubergines This stops them bursting open during roasting), place in a roasting dish in hot oven at 220-240°C or 420-450°F, Gas mark 7-8, for about 30-45 minutes until well softened.
- Take them out and allow to cool for about 15 minutes so you can handle them.
- Slice open and remove all the inside, lighter coloured flesh and place it in a mixing bowl (or blender if you have one). You can scoop the flesh out with a spoon.
- Add the parsley, mint, chilli, olive oil, smoked paprika, sea salt and pepper.
- Puree them all together, with a stick blender or any other type of blender.
- Add the Tahini and continue to blend until smooth.
- Cover with a thin layer of olive oil?
- Allow to cool completely before serving with slices of Pitta Bread or other breads.